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Nothing is as tender as tenderloin. But then, no roast is better than a rib roast (prime rib) or Rib Eye Steaks if you want steaks. Rib roasts are usually cheaper per pound than tenderloin, but there is more waste so you might spend about as much total. But if you want to save money, there...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis: i havn't used kingsford for many many years. one of the issues is the smell. many don't remember what the original k stuff was like,great...

There are too many barbeque championship trophies awarded to people who used briquettes to suport the notion that lump tastes significantly better than Kingsford. Chris has a pretty good article discussing this point. To summarize, he goes with K.

I buy some spices in large jars. When they are empty, I keep them for rub shakers.

BradB, one big problem I had looking at your website is you only have a 30 day warranty on these grates. If they are good, quality parts, why such a short warranty? Hard anodized aluminum should last for a lifetime, assuming a grill fire isn't too hot for the aluminum.

This might be too late, but I think a round or sirloin would be a lousy choice for pulled beef. Use a chuck roast instead.

I would probably clean it with liquid detergent/hot water to get all the gunk off of it, then I'd wash it with a strong bleach solution to kill off any remaining mold. Let it air dry, and afterwards maybe rinse in fresh water and run a hot fire to make sure the chlorine is all gone.

Uhm, the cheapest Smokette I see on Cookshack's web site is about $600, about $200 more than a WSM. I agree a WSM seems pricey for what it is, but I started with a cheap CharBroil, and I've seen people with less expensive offset smokers, and the WSM is a better smoker. The CharBroil H2O will...

THE biggest problem with a pizza stone is most of them will crack if there's a lot of direct heat. There are SOME that are made to withstand high heat, and that's what you want to use. Or use bricks or unglazed quarry tiles. I think a grill would work better than a smoker. Here's a link to a...

I don't know. I have NEVER had an ash overload problem in my WSM. I had that problem with my first CharBroil smoker, but not the WSM. There should be plenty of room under the grate for a lot of ash. Maybe it's because I never had to cook anything for 19 hours. Mine are done much faster than...

Since the butts are already refrozen, there's not much you can do about them at this point. I would give them a smell test when you thaw them out again, and if they don't smell rank, I would use them.

I usually leave the breast bone, but I trim the skirt and flaps. I smoke them, then dice them and throw them in the beans.

I trim the skirts, back flaps, and remove the membrane, but I leave the sternum on. There's enough meat around it I don't like to waste it.

I would also trim off the flaps of meat on hte back when you remove the membrane. Spares are easy to cook. Just put a rub on them and smoke until done. I like the 3-2-1 method, personally. Also, the racks may not fit very well in your smoker. You can cut them in half for a better fit, and...

When I wrap in foil, I will usually mop the meat or spray with apple juice so there is a little bit of liquid to steam the meat.

Are you nuts? Of course you can save the meat for another day. Barbeque actually tastes better the next day. Considering how long barbeque takes, you pretty much have to cook in advance.

Back ribs, spare ribs, can't go wrong with either. I usually do spares because they are cheaper and meatier, but baby backs are more popular with most people. But you won't be sorry with spares.

Separate the point from the flat and cook each section separately. There is a vein of fat that separates the two pieces. It takes some practice to get good at it, but it runs diagonally between the two parts. Slice through it and you have two pieces that will cook better than if you leave it...

My Webers hold up great, and I'm 6 tenths of a mile from the beach. Metal rusts like crazy where I live, but the grills have held up very well. On the other hand, I saw Lowes selling a basic 2 burner CharBroil grill for $79. SEVENTY-NINE BUCKS!!! It's hard to argue against buying one of...

A Weber 1-touch Gold is around $130-150. How much is the cheap knock off? One thing you might do is see if the two grills are about the same size, and if they are, see if one weighs significantly more than the other. One of them might use thicker steel and would weigh more. (Probably the...